Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, nondairy medium

• Published in: Food science & technology Vol. 36; no. 3; pp. 353 - 357
• Main Authors: Mårtensson, O, Dueñas-Chasco, M, Irastorza, A, Öste, R, Holst, O
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.2003; Elsevier
• Subjects: Adavena; Biological and medical sciences; Cereal and baking product industries; Exopolysaccharides; Fermented oat; Food industries; Fundamental and applied biological sciences. Psychology; Lactic acid bacteria; β-glucan; β-glucan; Lactic acid bacteria; Exopolysaccharides; Fermented oat; Adavena; Exogenous; Microorganism growth; AdavenaR; Oat; Lactic fermentation; Fermented product; Glucan; Streptococcaceae; Lactobacillus brevis; Cereal product; Bacteria; Cereal; Lactobacillaceae; Micrococcales; Dietary fiber; Pediococcus damnosus; Polysaccharide; Comparative study
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/S0023-6438(03)00020-3

The fermentation characteristics of two strains of lactic acid bacteria (LAB), Lactobacillus brevis G-77 and Pediococcus damnosus 2.6 were compared in an oat-based, nondairy milk medium (Adavena ® G40). Viscosity and ropiness were the main growth parameters studied. Both strains are reported to produce an exopolysaccharide (EPS) with a β-glucan structure; in addition, the L. brevis strain produces also an EPS with an α-glucan structure. Both strains were able to ferment and produce EPS in the oat-based, nondairy medium to the extent that an obvious change was observed in terms of viscosity and ropiness during the fermentation period. These results show the potential of both LAB strains as possible starter cultures in new kinds of fermented, nondairy milk products.